Linguine Lemon Cream Pasta w/ Shrimp

Serves 4


1 lb large shrimp, peeled & deveined 2 tsp Birch & Brie House Blend
2 Tbsp Simply Pink Himalayan
Mineral Salt
1/2 cup extra virgin olive oil
4 Tbsp butter
6 very thin slices of a Meyer Lemon 3 large garlic cloves, chopped
Zest from 2 Meyer Lemons
1 cup heavy whipping cream
2 oz. cream cheese
1 Tbsp Birch & Brie House Blend
1 cup kale or Swiss chard, chopped
12 oz linguine pasta
Juice from 2 lemons (that were zested) 1/2 cup Parmesan, freshly grated
Pat shrimp very dry & place in a medium sized bowl, drizzle with olive oil and Birch & Brie House Blend. Place shrimp on a baking sheet, roast at 400° for about 10 minutes, just until shrimp turn pink. Set aside to cool.
Fill a large stock pot with water, add Simply Pink Himalayan Mineral Salt; bring to a boil. Add pasta; cook until al dente.
While the water is coming to a boil, add olive oil & butter to a large sauté pan. Heat oil & butter on low. Add Meyer Lemon slices and sauté on both sides until lemons are softened, about 5 minutes. Remove lemons from pan.
With the pan on low, add garlic & lemon zest sauté for 1-2 minutes, careful not to burn. Stir in heavy cream. When the cream is heated stir in cream cheese and Birch & Brie House Blend; stir in kale or Swiss chard. Cut sauté lemon slices into quarters add to sauté pan; add pasta straight from the water when done; using tongs coat pasta with sauce. Incorporate the lemon juice and parmesan cheese into the cream sauce & pasta; add pasta water if necessary, to thin sauce.
Serve on plates; top with shrimp. 

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